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Chinese Egg Drop Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)79.6808
Energy (kCal)680.6305
Carbohydrates (g)28.208
Total fats (g)25.357
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan, bring chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat. | 2. Simmer for 7 minutes. | 3. Add scallions and let simmer for 4 minutes to soften. | 4. While stirring soup in one, constant direction with one hand (very important to get long threads) slowly pour beaten egg into broth with your free hand. | 5. Stir in the same direction for 1 minute. | 6. Make a slurry by combining the cornstarch and water. | 7. Add slurry to soup and stir and let soup thicken. | 8. About 2 minutes. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 6 cups 468.72 11.34 66.8304 15.7248
    rice wine 2 tablespoons - - - -
    ginger 1/4 teaspoon ground 0.4 0.0888 0.0091 0.0038
    white pepper 1/8 teaspoon 0.888 0.2058 0.0312 0.0064
    sugar 1 teaspoon granulated 6.6625 1.2502 0.2085 0.10400000000000001
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    water 1/3 cup 0.0 0.0 0.0 0.0
    scallion 4 -6 chopped 0.0 0.0 0.0 0.0
    egg 2 beaten 143.0 0.72 12.56 9.51

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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